Keto Buffalo Chicken Stuffed Veggies
2.7g
Net Carbs
10.3g
Protein
12.8g
Fat
0.8g
Fiber
166
Calories
Ingredients:
- 1 tablespoon Butter, salted or unsalted
- 1 each Garlic, clove
- 5 ounce(s) Chicken breast, rotisserie cooked, skin not eaten
- 4 tablespoons Sour Cream
- 112 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
- 2 tablespoons Scallion (green onion, chopped)
- 4 ounces Cream Cheese
- 2 tablespoons Blue cheese, crumbled
- 146 gram(s) bell pepper, red, sweet, raw
- 1/2 cup Frank's Redhot Buffalo Wings Sauce
- 242 grams Zucchini
Directions:
Ingredient notes- Use 4 mini bell peppers, and 2 small zucchini for this recipe. 1 cup shredded Mexican blend cheese will be 112 grams.
- Preheat oven to 350°F.
- In a medium bowl, combine softened cream cheese, hot sauce, sour cream, melted butter, and minced or pressed garlic. Stir in shredded chicken, ½ cup shredded cheese, and 1 tablespoon of white and light green portion of scallion until evenly distributed.
- Slice mini bell peppers in half. Remove seeds, but keep the stem end intact. At this point, the bell peppers should weigh the amount listed in the ingredients list. Stuff each bell pepper half with buffalo chicken mix (about 2 tablespoons each) and place on a baking sheet.
- Slice the zucchini in half lengthwise, and then slice each section in half widthwise. Create “boats” by using a spoon to scrape out the center of the zucchini sections, leaving a ¼-inch boarder all the way around the section. At this point the zucchini should weight the amount listed in the ingredients list. Stuff each zucchini boat with buffalo chicken mix (about 2 tablespoons each) and place on a baking sheet.
- Sprinkle remaining shredded cheese, blue cheese crumbles, and dark green portion of thinly sliced scallion over the stuffed zucchini and peppers. Bake until heated through and cheese is melted, about 20 minutes. Enjoy warm. Two stuffed veggie sections is one serving.
